Monsieur Saucisson

Tomato risotto with our dry piment d’espelette sausage

Our real favorite! What a delicious risotto this is! You can also substitute our dry pimento D’espelette sausage with another of our sausages; the best is one that is a little spicy. This adds even more flavor to the dish.


2 onions
2 cloves of garlic
25 g unsalted butter
300 g risotto rice
400 g canned tomatoes
1 liter hot stock
150 g sausage
600 g spinach
150 g white cheese/ Parmesan cheese

Get started!

Chop the onions and finely chop the garlic. Heat the butter in a thick-bottomed pan over medium-high heat. Add the onion and sauté for 3 min. Add the garlic and fry for 1 min. Add the risotto rice and fry for 3 min., stirring until the grains are translucent. Add the diced tomatoes and stir until the liquid has almost been absorbed. Add a dash of hot stock and keep stirring until it is absorbed. Repeat this until the rice is done. This takes about 25 min.


In the meantime, remove the skin from the dry sausage and cut it into thin slices. Heat a frying pan without oil or butter and fry the sausage for 5 min. over medium-high heat. Remove the sausage from the pan with a slotted spoon and drain on kitchen paper. Leave the cooking fat in the pan, add the spinach in parts and let it shrink while stirring.


Crumble the white cheese/Parmesan cheese. Remove the risotto from the heat and stir in 1⁄3 of the cheese. Season with pepper and salt, if desired. Divide the risotto among deep plates and distribute the spinach and chorizo on top. Sprinkle with the rest of the cheese.


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